Wednesday, October 2, 2013

Crocking Monday (Wednesday?!)

I have been MIA for a few weeks!  My life was busier than normal, as we completed our first donation for our organization From Cover to Cover last Friday and the preparation took a long time!  On top of that, we put on a fundraiser for the organization on Saturday, so needless to say I was busy, busy!  Both events were amazing and we are looking forward to a bright future!

This meal is perfect for a busy schedule.  Of course I found it on Pinterest and we tried it out a few weekends ago.  Olive Garden Pasta Fagioli sound good?  It was delicious and healthy!  Here's the recipe:

Olive Garden Pasta Fagioli

 2 lbs. gound beef, cooked and drained
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 oz) cans diced tomatoes, undrained
1 (16 oz) can red kidney beans, drained
1 (16 oz) can white kidney beans, drained
3 (10 oz) cans beef stock
3 t. oregano
2 t. pepper
5 t. parsley
1 t. Tabisco (optional, we omitted)
1 (20 oz) jar spaghetti sauce
8 oz. rotini pasta

Add all ingredients except pasta to the crockpot.  Cook on low 7-8 hours or high 3-4 hours.  Add pasta in last hour on low or 30 minutes on high.  DO NOT ADD MORE PASTA THAN CALLED FOR!  (It will lose it's liquid.  Trust me, I know!).

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